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Mast-O Khiar (Persian Cucumber and Yoghurt Dip)
5 from 3 votes

Mast-O Khiar (Persian Cucumber and Yoghurt Dip)

Mast-o khiar is a classic Middle Eastern yoghurt-based side dish. It is similar to Greek tzatziki and Indian raita. But the sweet raisins, crunchy walnuts and fragrant rose petals add layers of Persian flavours and textures.

Prep Time
5 mins
Additional Time
10 mins
Total Time
15 mins
Servings: 6
Calories: 125 kcal
Course: Side Dish, Condiments
Cuisine: Persian

Ingredients

  • ¼ cup golden raisins
  • 1 cucumber peeled and diced, Persian
  • 1½ cups Greek yogurt or full cream plain yoghurt
  • 2 tablespoons dill finely chopped, fresh
  • 2 tablespoons mint finely chopped, fresh
  • 1 teaspoon dried mint
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic grated or pounded into a paste with a pinch of salt, clove
  • ¼ cup walnuts roughly chopped, toasted
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 1 teaspoon dried rose petals optional

Instructions

    Cup of Yum
  1. In a small bowl, cover the raisins with boiling water. Allow them to rehydrate for 10 minutes, then drain.
  2. In a larger bowl, combine the plumped-up raisins, cucumber, yoghurt, fresh dill, fresh mint, dried mint, olive oil, and garlic. Mix together, then season with salt and pepper to taste – I use ½ teaspoon of salt and a generous grind of black pepper. Cover and refrigerate the bowl if you're not serving it straight away.
  3. Stir in the walnuts and garnish with crumbled rose petals before serving.

Notes

  •  
  • I adapted this mast-o khiar recipe from Samin Nosrat's "Persian Herb and Cucumber Yogurt" in Salt, Fat, Acid, Heat. It's an excellent resource for curious cooks.
  • The combination of fresh and dried herbs adds beautifully complex flavours. But you can use only dried herbs (1 teaspoon each of dried dill and mint) or only fresh herbs if that is what you have.
  • If you don't have Persian cucumbers, substitute half a regular cucumber worth about 150 grams (5 ounces).
  • See ingredients and substitutes for more alternatives.
  • Refrigerate leftover yoghurt dip in an airtight container for up to 3 days.

Nutrition Information

Calories 125kcal (6%) Carbohydrates 8g (3%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 4g (20%) Trans Fat 0.003g (0%) Cholesterol 3mg (1%) Sodium 20mg (1%) Potassium 165mg (4%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 103IU (2%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 125

% Daily Value*

Calories 125kcal 6%
Carbohydrates 8g 3%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.003g 0%
Cholesterol 3mg 1%
Sodium 20mg 1%
Potassium 165mg 4%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 103IU 2%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.